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Cannellini and Dill Crostini
Type: Appetizers and Snacks
Cannellini and dill make a great topping for crostinis.
Prep Time: 20M
Cooking Time: 15M
Serves: Serves 16
Ingredients:
- 1 × 14oz (400g) can cannellini beans, rinsed and drained
- 1 tbsp chopped fresh dill
- 3 anchovy fillets in olive oil, drained
- 2 small fresh red jalapeño chile peppers, seeded and finely chopped
- 2 scallions, thinly sliced
- 2 tbsp olive oil, for drizzling
- 1/3 cup black olives, pitted and finely chopped
For the crostini
- about 2 tbsp olive oil
- 16 slices crusty baguette
- sea salt and freshly ground black pepper
- 1 garlic clove, peeled but left whole
- COOEXP314CANDIL_006
Directions:
- Preheat the oven to 400°F (200°C). To make the crostini, pour 2 tbsp olive oil over a baking sheet, then gently press the bread into the oil on both sides. Season with salt and pepper. Bake for 10-15 minutes until golden brown. Remove from the oven, and lightly rub each slice with the garlic clove. Set aside on a wire rack to cool.
- Combine the cannellini beans, dill, anchovies, chiles, and scallions in a blender or food processor, and purée until smooth. Season with salt and pepper, and transfer to a bowl. Spoon the bean mixture over the crostini, drizzle with the olive oil, and sprinkle with the chopped black olives. Serve.
- Serve the cannellini topping with your favorite grilled fish and roasted vine-ripened cherry tomatoes.
- Canned cannellini beans make a great store-cupboard standby. It takes no effort at all to turn them into a topping for crostini or a dip for crudités or an antipasto platter.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!
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